Gratin Dauphinois

Recipe Ingredients

1		Plump garlic clove - peeled, halved (large)
2 lbs	908g / 32oz	Firm-fleshed potatoes - peeled, and
		Sliced very thin
4 oz	113g	Swiss Gruyere cheese - freshly grated
2 cups	474ml	Whole milk
1/2 cup	118ml	Heavy cream
		Sea salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 375 degrees.

Rub the inside of a shallow 2-quart gratin dish with garlic.

In a large bowl, combine the potatoes, 3/4 of the cheese, the milk, cream, salt, and pepper. Mix well. Spoon the mixture into the baking dish, pouring the liquid over the potatoes. Sprinkle with remaining cheese.

Place in the center of the oven and bake until the potatoes are cooked through and the top is crisp and golden, about 1 hour and 15 minutes.

This recipe yields 4 to 6 servings.

Source:
PATRICIA WELLS AT HOME IN PROVENCE by Patricia Wells (c) 1996 - Scribner, New York, NY - 349 pages - $40.00 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

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